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2 eggs
2 egg yolks
12 tablespoons sugar
500 grams Mascarpone cheese (1 large tub)
1 cup heavy whipping cream
Pinch of salt
10 tablespoons Amaretto or Kahula 
2 cups espresso, plus more if needed
1 large package Lady Fingers (4 sleeves of 12 cookies)
1 whole cup chopped semisweet chocolate

Place the 2 eggs and 2 whole egg yolks in an electric mixer bowl and add approximately 8 tablespoons of sugar. With whisk attachment beat until the mixture forms a good ribbon (should nearly have soft peaks). Once the correct consistency is achieved, whisk in the Mascarpone cheese.

In a separate bowl, whip the cream along with 2 tablespoons sugar and a pinch of salt. Once hard peaks form, add the whipped cream to the egg/Mascarpone mixture and beat until smooth, adding approximately 2 tablespoons liquor. In a separate bowl, pour the hot espresso and add 2 tablespoons sugar and 8 tablespoons liquor.

One at a time, quickly dip each biscuit in the espresso mixture and then place on the bottom of a 9x13 glass baking pan. Continue until you have an entire layer of biscuits on the bottom of the pan. (Note of Caution: Dip quickly or cookies will become soggy.) Using a spatula spread half of the Mascarpone cream over the biscuits. Repeat the process above to make a second layer. This should fill the pan. Refrigerate 8 to 10 hours or overnight. Grate the chocolate over the top.

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